If you’re looking for a cozy, flavorful twist on classic hummus, you’ve got to try my Roasted Pumpkin Hummus Recipe. I absolutely love how this batch turns out creamy, slightly sweet from the roasted pumpkin, and just perfectly spiced. It’s become a staple in my kitchen during fall but honestly, it’s so good I whip it up year-round. Keep reading, and I’ll share tips to make sure yours comes out just right every time!
Why You’ll Love This Recipe
- Naturally Creamy & Flavorful: Roasting the pumpkin brings out its natural sweetness, giving this hummus a unique, rich taste.
- Simple Ingredients: You probably already have most of these in your pantry, so it’s easy to make anytime.
- Versatile Snack or Appetizer: Perfect for dipping veggies, spreading on sandwiches, or serving as a party platter highlight.
- Kid-Friendly & Crowd-Pleasing: My family goes crazy for this, and it’s a great way to sneak in some pumpkin goodness.
Ingredients You’ll Need
Each ingredient in this Roasted Pumpkin Hummus Recipe plays a crucial role in balancing flavors and textures. Using good-quality olive oil and fresh lemon juice really lifts the whole dish, so I don’t skimp there. Here’s a quick look at what you’ll want to gather.
- Chickpeas: The base of hummus, providing that classic creamy texture and protein boost.
- Roasted pumpkin squash: Pureed to bring warmth and subtle sweetness—roasting enhances flavor dramatically.
- Garlic: Minced fresh for that punchy, aromatic kick you expect in hummus.
- Kosher salt: Helps season the hummus evenly without overpowering.
- Black pepper: Adds gentle heat and complexity.
- Cumin: A classic hummus spice that pairs beautifully with pumpkin’s earthiness.
- Cayenne (optional): For the times when you want a nice little spicy tingle.
- Extra-virgin olive oil: Divided—some for blending, some for drizzling on top for richness and gloss.
- Fresh lemon juice: Brightens and balances the sweetness with acidity.
- Parsley for garnish: Adds fresh color and a mild herbal note.
- Paprika: For aroma and a splash of vibrant color on top.
- Sesame seeds: Toasted for crunch and a hint of nuttiness.
- Toasted pita slices (optional): Because everything’s better with pita for scooping!
Variations
I love playing around with this Roasted Pumpkin Hummus Recipe depending on what mood I’m in or what I have in the kitchen. Don’t hesitate to tweak the spices or add new elements to make it your own signature dip.
- Spice it up: If you’re like me and love a bit of heat, add a pinch more cayenne or a dash of smoked paprika for smoky warmth.
- Nutty twist: Stir in a spoonful of tahini for a richer texture that still complements the pumpkin beautifully.
- Herbal upgrades: Swap parsley for fresh cilantro or basil to switch the flavor profile.
- Roasted garlic: Instead of raw minced garlic, roast a head of garlic and blend it in for a sweeter, mellower taste.
How to Make Roasted Pumpkin Hummus Recipe
Step 1: Prep the Roasted Pumpkin Puree
If you don’t have pre-pureed roasted pumpkin, start by roasting your pumpkin squash. I like cutting it into chunks, tossing with a little olive oil, and roasting at 400°F (200°C) for about 30-40 minutes until tender and caramelized at the edges. Once cooled, puree it in your food processor or blender until smooth. This step is where the magic begins, as roasting deepens that sweet, earthy flavor you want in your hummus.
Step 2: Blend the Ingredients Together
Once your pumpkin puree is ready, add it to the food processor along with drained chickpeas, minced garlic, lemon juice, kosher salt, black pepper, cumin, and cayenne if you’re using it. Pulse a few times to combine the flavors gently. Then, slowly drizzle in 2 tablespoons of olive oil while the processor is running to get that silky texture. When you scrape the bowl and everything looks smooth, you’re ready to move on.
Step 3: Plate and Garnish
Transfer your hummus to a shallow serving dish. Drizzle the remaining 1 tablespoon of olive oil over the top, then sprinkle paprika, toasted sesame seeds, and chopped parsley. I sometimes add pepitas (pumpkin seeds) too, especially if it’s fall or holiday season—it adds wonderful crunch! Serve it with warm toasted pita slices or fresh-cut veggies for dipping.
Pro Tips for Making Roasted Pumpkin Hummus Recipe
- Roast Pumpkin Properly: Don’t just steam or boil your pumpkin—roasting caramelizes the sugars and adds depth.
- Slow Oil Addition: Drizzle olive oil slowly into the food processor for that perfect creamy texture without it breaking.
- Adjust Seasoning Last: Taste before serving and tweak salt, lemon, or spices to get it just right for your palate.
- Avoid Grainy Texture: If your hummus seems grainy, blend longer and consider peeling your chickpeas for a smoother result.
How to Serve Roasted Pumpkin Hummus Recipe
Garnishes
For garnishes, I stick with fresh chopped parsley and a sprinkle of smoked paprika because it adds gorgeous color and subtle warmth. Toasted sesame seeds bring texture, and a final drizzle of quality olive oil always makes it shine. On occasion, I toss on some crunchy pepitas, especially when I want a festive pop.
Side Dishes
This pumpkin hummus pairs beautifully with crisp veggies like cucumber slices, bell peppers, and carrot sticks. I also love serving it alongside warm toasted pita or flatbread wedges for a satisfying snack. When entertaining, it’s my go-to dip on a party platter with olives, roasted nuts, and cheese.
Creative Ways to Present
One of my favorite ways to jazz this up is serving it layered in a clear glass bowl with a sprinkle of dukkah or za’atar spice blend on top and a drizzle of pomegranate molasses for tart contrast—perfect for festive gatherings. You can also swirl in a spoonful of Greek yogurt or top with roasted chickpeas for an impressive look and extra crunch.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Roasted Pumpkin Hummus Recipe in an airtight container in the fridge, where it stays fresh for up to 4-5 days. Just give it a good stir before serving again—sometimes it thickens, but adding a splash of water or olive oil helps bring back the creamy texture.
Freezing
I’ve frozen this hummus a couple of times without a problem. Scoop it into freezer-safe containers, leaving a little room for expansion. When you’re ready, thaw overnight in the fridge and stir well before serving. The texture may be slightly different, but the flavor holds up nicely.
Reheating
Since this is a cold dip, I don’t usually heat it up. But if you want to warm it slightly, I do so gently—either in the microwave for 10-15 seconds or by letting it sit out at room temperature for 20 minutes to take the chill off without compromising flavor or texture.
FAQs
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Can I use fresh pumpkin instead of canned for Roasted Pumpkin Hummus Recipe?
Absolutely! Just roast the fresh pumpkin cubes until soft and caramelized, then puree them smooth. Fresh roasted pumpkin gives the best flavor, although canned pumpkin puree works fine too—just make sure it’s plain and unsweetened.
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Is this Roasted Pumpkin Hummus Recipe vegan and gluten-free?
Yes! This recipe naturally fits both vegan and gluten-free diets. Just double-check your pantry staples like spices and olive oil to ensure they’re pure and unprocessed.
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How spicy is the Roasted Pumpkin Hummus Recipe?
The recipe calls for ½ teaspoon cayenne pepper, which adds a mild kick. You can easily adjust it up or down—or omit it entirely if you prefer no heat at all.
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Can I prepare the hummus ahead of time?
Definitely! It actually tastes better after resting a few hours or overnight in the fridge, giving all the flavors time to meld together beautifully.
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What’s the best way to serve Roasted Pumpkin Hummus?
Serve it with warm pita slices, fresh veggies like cucumber, carrots, or bell peppers, or as part of a mezze platter alongside olives and cheeses. It also makes a tasty sandwich spread!
Final Thoughts
This Roasted Pumpkin Hummus Recipe is such a comforting, delicious way to get a little creative with an old favorite. I remember the first time I tried roasting pumpkin and blending it into hummus—it totally changed the game for me and my family. Whether you serve it at a party or just snack solo, it’s sure to make everyone smile. I hope you’ll enjoy making and sharing it just as much as I do!
Print
Roasted Pumpkin Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes (pumpkin should be roasted in advance)
- Total Time: 10 minutes
- Yield: Serves 8
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Roasted Pumpkin Hummus is a creamy, flavorful twist on traditional hummus, blending roasted pumpkin puree with chickpeas and aromatic spices. Perfect as a healthy appetizer or snack, it pairs wonderfully with fresh veggies or warm toasted pita slices.
Ingredients
Hummus Base
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup roasted pumpkin squash, pureed
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon cayenne (optional)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
Garnish
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons parsley, chopped for garnish
- 1 teaspoon paprika
- 3 teaspoons sesame seeds
- Optional: toasted pita slices to serve
Instructions
- Prepare the Mixture: In a food processor, combine the pureed roasted pumpkin, chickpeas, minced garlic, fresh lemon juice, kosher salt, black pepper, cumin, and cayenne pepper if using. Pulse the ingredients to begin mixing them evenly.
- Add Olive Oil: Slowly drizzle in 2 tablespoons of extra-virgin olive oil while the food processor is running, blending until the mixture is smooth and well combined, creating a creamy hummus texture.
- Transfer and Garnish: Spoon the pumpkin hummus into a serving dish. Drizzle the remaining 1 tablespoon of olive oil over the top, then sprinkle with sesame seeds, paprika, and chopped fresh parsley for a colorful and flavorful garnish.
- Serve: Serve your roasted pumpkin hummus with fresh-cut vegetables or warm toasted pita slices for dipping and enjoying.
Notes
- Roast your pumpkin squash beforehand until tender, then puree it for the best texture and flavor.
- Adjust the cayenne pepper quantity to control the spice level or omit it altogether if you prefer a milder dip.
- For a gluten-free option, serve with vegetable sticks instead of pita bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute sesame seeds garnish with pepitas (pumpkin seeds) for added crunch and flavor variation.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
